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Lard makes a comeback as trends play to the maligned fat s strengths The once out of favor ingredient is finding its way into more recipes as the idea of fat in moderation gains acceptance and consumers aim to reduce waste by using more of the animal. Published May 13, 2021 Courtesy of Nolan Thevenet Nolan Thevenet, the owner of Stryker Farm in Pennsylvania, said it wasn t that long ago that lard was destined for the garbage at his operation rather than a serious way to make money. In just a few years, the pig byproduct has suddenly become a hot commodity on his farm as more consumers embrace the ingredient coveted for its flavor and color despite the decidedly unhealthy reputation that has followed it for decades.

United statesPenn state universityNolan thevenetWhitney linsenmeyerRui hai liuDenis doyleRose odell kingOdell kingCenters for diseaseSaint louis universityCouncil on lifestyleCardiometabolic health for the american heart associationCornell universityStryker farmSaint louisRosy tomorrows heritage